This project aims to compare properties of pork with those of four alternative protein sources (pea,
spirulina, mealworm and fungal protein) through the entire process chain to in vivo metabolism.

More specific insights are acquired acquired on how different processing techniques for fractionation and structuring of alternative protein sources can influence (1)
techno-functional and (2) nutritional properties, (3) oxidative stability (3), as well as (4) affect health.
Various processing techniques routinely used in the food industry, as well as more experimental ones
techniques will be studied